Day 3 – Beef Stroganoff (from ‘Slow Cooker’ by Sally Wise)
Recipe #3 in our 2 week meal diary and GIVEAWAY – 14 main meals, 1 shopping list, less than $3.80 per serve, and your chance to share in over $500 worth of prizes!
A simple dish cooked in the slow cooker and served with pasta. My kids and I LOVE pasta, so this is a bit of a favourite in our household – although my son would be happy not to have the mushrooms 🙂
- 1kg Blade or stewing steak
- 2 onions
- 2 cloves garlic
- 300g mushrooms
- 3 large tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 tablespoon corn flour
- 1/3 cup sour cream
- 1 x packet Fettuccine pasta to serve (you may need 2 packets if you are big pasta eaters!)
Remove any visible fat from the steak and cut into cubes or strips. Peel and dice the onions. Peel and crush the garlic. Wipe and slice the mushrooms.
Place the onion and garlic in the base of a slow cooker, top with the meat, then the mushroom.
Mix together the tomato paste, Worcestershire sauce, salt and 1 cup of water and pour into the cooker. Note: my meat was straight out of the freezer, hence why it looks like a big ‘lump’ in the slow cooker.
Place lid on cooker and cook for 5 hours on High or 8 hours on Low.
If necessary, mix the corn flour with about 2 tablespoons of cold water to a paste and stir in a little or all of it to thicken the dish (I did this). Allow to cook for 5 minutes more, then mix in the sour cream. Add salt to taste and serve hot with cooked pasta.
Kids can help wash and/or peel mushrooms. They could help layer the ingredients in the slow cooker.
This recipe is suitable to freeze
Kids review by my 3yr and 5 yr old
See the master shopping list
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